Lunch and Dinner Entrees
Lemon Linguine

Makes 4 Servings

²/₃ cup heavy cream
2 egg yolks
½ cup grated Parmesan cheese
Juice and grated zest of 2 lemons (a generous ¼ cup of juice)
1 pound linguine
½ stick butter
¼ cup chopped fresh parsley

Heat cream just to the boiling point in a small, heavy saucepan over medium-heat; remove from heat. In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks. Stir in Parmesan cheese, lemon juice and lemon zest; set aside. Cook pasta al dente. Melt butter in a large saucepan over medium heat. Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients. Remove from heat. Add parsley, toss and serve.

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“With its intense lemony flavor, this pasta makes a nice side dish with fish or chicken. Or, serve it as an entrée, either as a vegetarian dish or topped with grilled prawns.” —Innkeeper, Historic Requa Inn--
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